• Wild Mushroom Soup

    4 votes
    Prep time:
    Cook time:
    Servings: 8 cups
    by Sean Kervin
    4 recipes
    This soup warms your soul - and is one of the most raved at my dinner parties. Make it on a cold, Fall or Winter day, and serve it with crusty bread and you are sure to have a hit.


    • 2 quarts water
    • 3 Tbsp beef base (e.g. Better Than Bouillon)
    • 1 Tbsp Worcestershire Sauce
    • 1 (or more) tsp Tabasco
    • 8 Tbs butter
    • 1 cup chopped onion
    • 1 Tbsp chopped, fresh garlic
    • 1/2 tsp Sea Salt
    • 2 Cups finely chopped mixed domestic mushrooms (e.g. Portabella, Crimini, and/or plain white mushrooms)
    • 2 Cups coarsly chopped mixed wild mushrooms (e.g. Shitaki, Oyster, Morels, Chanterelles, or whatever you can find at Whole Foods)
    • 1 Tbs fresh dill
    • 2 Tbsp paprika
    • 1/8 tsp pepper
    • 1/4 cup flour
    • 2 cups heavy cream
    • 3/8 cups real sour cream or whole milk plain yogurt
    • 1 Tbsp lemon juice
    • 1 Tbsp soy sauce


    1. Stock: Boil water and stir in beef base, Worcestershire and Tabasco sauces, simmer.
    2. In a large sauce pan, saute onions, garlic, and salt in 3 Tbsp butter until onion is tender.
    3. Stir in mushrooms, paprika, and pepper and saute until mushrooms begin cooking down (about 5-10 minutes).
    4. Add enough beef stock to cover mushrooms. Cover and simmer for ten minutes.
    5. Meanwhile, in another saucepan, melt remaining 5 Tbsp. butter over low heat. Whisk in flour and cook until smooth, stirring constantly, approximately one minute. Add cream and continue to cook over low heat, stirring frequently, for 8-10 minutes.
    6. Add cream mixture and remaining stock to mushroom mixture. Stir in sour cream, lemon juice, soy sauce, and add dill.
    7. Simmer for 45 minutes - 1 hour.
    8. Soup is better if made the day before and refrigerated over night.
    9. Makes 8 cups.

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    • John Rowling
      John Rowling
      Absolutely one of the best that I have tasted. My family wants me to make it for Christmas.



      • John Spottiswood
        John Spottiswood
        This is one crazy looking concoction, Sean. Worcestershire, Tabasco, Mushrooms and Cream? Only you would be crazy enough to try it...and given you track record I'm going to try it to! Will let you know how it comes out.

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